Safety & Sanitation
The temperature danger zone
41-135 degrees
How many teaspoons are in a tablespoon?
3
What does FIFO mean?
First in, first out- a system of rotating stock to make sure older items get used first
Define Mise En Place
everything in its place- having your work area organized before cooking
Gives structure to baked goods
flour
baking soda, smother, fire extinguisher
How many cups in a stick of butter?
1/2 c
What are the three types of hazards that can contaminate food & produce food borne illnesses?
Physical- hair, fingernails, bandages, glass
Biological- bacteria, viruses, & parasites
Chemical- cleaning solutions, bug sprays, food additives
What is mire poix?
a combination of celery, carrots, and onions used for a base of some mother sauces
enhances the flavor of foods
salt
what is cross-contamination
when harmful bacteria from one food are transferred to another food source
How many cups in 1 pint?
2 c.
What is a food bourne illness?
Illness that results from eating contaminated foo. Young, elderly, and individuals with compromised immune systems most susceptible
What is the difference between spices and herbs?
spices- comes from the root, seed, stem, and flower
liquids
What temperature should chicken be heated to?
165 degrees
How many tablespoons in a stick of butter?
8 tbs.
What is the correct order for using a three compartment sink used in restaurant kitchens?
1. Wash 2. Rinse 3. Sanitize
Name 3 garnishing techniques
peeling, zesting, curling
allows ingredients to rise
baking powder, baking soda
what does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
How many cups in a gallon?
16
What does HACCP mean?
Hazard Analysis Critical Control Point- a system for maintaining food safety
what are three different types of salad dressings?
emulsification, mayonnaise, vinaigrette
too much can cause cookies to become crunchy
sugar